Directions:
- Stir together mochiko, sugar, and salt.
- Stir in water to form soft dough.
- Lightly knead dough on board dusted with katakuriko (about 30 seconds).
- Place dough in steamer tray lined with dampened unbleached muslin or several layers of cheesecloth.
- Spread dough evenly over dampened cloth, about 1/2 thick.
- Steam 20 minutes.
- Remove steamer tray from pan.
- Light out cloth with dough.
- Pull cloth away from dough, letting dough fall onto a flat surface dusted with katakuriko.
- Cool dough for 1-2 minutes.
- While still hot, roll dough into an 8 long sausage-shaped roll.
- Cut into 9 pieces.
- Sprinkle with katakuriko as needed to prevent sticking.
- Form into balls.
- VARIATION 1: Fill with crunchy peanut butter for peanut butter mochi.
- VARIATION 2: For chichi dango, add 2 tablespoons melted butter and substitute 1/2 cup water with 1/2 cup milk.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.14 Kcal (624 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 48.66mg | 2% | |
| Potassium | 0.02mg | 0% | |
| Total Carbs | 32.64g | 11% | |
| Sugars | 0.65g | 3% | |
| Protein | 2.66g | 5% | |
| Calcium | 1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 292.24 Kcal (1224 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 95.35mg | 2% | |
| Potassium | 0.05mg | 0% | |
| Total Carbs | 63.96g | 11% | |
| Sugars | 1.28g | 3% | |
| Protein | 5.22g | 5% | |
| Calcium | 2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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